Sauteed Chicken Curry with Celery and Ginger in Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Filipino-inspired chicken curry sautéed with crunchy celery and fresh ginger, simmered in coconut milk for a fragrant, flavorful dish. This filipino ready in about 60 minutes pairs coconut oil, garlic cloves, minced, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 5 Filipino cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a deep skillet over medium heat until shimmering. Add 5 minced garlic cloves, 1 diced medium onion, 2 chopped celery stalks, and 1 1/2 inch minced fresh ginger; sauté for 5 minutes until vegetables are tender and fragrant.
  2. Step 2: Add 1.5 lbs bite-sized chicken breast pieces to the skillet; cook for 6-7 minutes until chicken is lightly browned.
  3. Step 3: Sprinkle 2 1/2 tbsp curry powder over the chicken and vegetables; stir and cook for 1 minute to toast the spices.
  4. Step 4: Pour in 1 3/4 cups coconut milk and 3/4 cup water; bring mixture to a simmer.
  5. Step 5: Add 2 peeled and diced medium potatoes and 2 peeled and diced medium carrots; cover and simmer on low heat for 25-30 minutes until chicken is cooked through and vegetables are tender.
  6. Step 6: Season with 1 1/2 tbsp fish sauce, salt to taste, and 1/4 tsp black pepper; stir and cook uncovered for 3 more minutes until sauce thickens slightly.

Frequently asked questions

How long does Sauteed Chicken Curry with Celery and Ginger in Coconut Milk take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sauteed Chicken Curry with Celery and Ginger in Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Sauteed Chicken Curry with Celery and Ginger in Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sauteed Chicken Curry with Celery and Ginger in Coconut Milk for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sauteed Chicken Curry with Celery and Ginger in Coconut Milk?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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